S’mores Macarons!

S’mores is a staple that you have when you go camping or when you’re by your fireplace at home or outside in your garden. With either friends or family. Both big and small, grab a graham cracker, a piece of chocolate and a marshmallow, put it on a stick and then heat it up over a flame so that the marshmallow becomes ooey gooeey and melts with the chocolate. Then you quickly eat it up before it melts too much and before it hardens up. Its super tasty, and so much fun! So I thought why not make a S’mores macaron! I used part graham flour for the macaron to give it the graham cracker taste and look – this did make them a bit more softer than usual, but just be gentle with them and it’ll be all good! The marshmallow, of course i made my own marshmallow fluff and piped it in, with some chocolate ganache – HOWEVER this is optional! Just make the macaron, add in a small marshmallow and some melted chocolate and voila! You’ve got your s’mores macaron ready to be eaten! Oh yea! Totally forgot this part.. use a candle or a burner at home just to flame up the edges around so your marshmallow is nice and gooey! 😉

Give it a try, don’t be intimidated by them, it is easy to bake, and they taste delectable!

Heres how you bake them!

INGREDIENTS:

Graham Cracker Macaron –

  • 150g Almond Flour
  • 150g Icing Sugar
  • 2x55g Egg White (can be the egg white of 2 or 3 eggs depending on how small or large they are)
  • 50g Water
  • 150g Granulated Sugar
  • 3 tbsp Graham Flour

Chocolate Ganache (optional) – 

  • 170g dark chocolate chips (or chopped chocolate)
  • 1 tsp sea salt
  • 1 tbsp butter
  • 3/4 cup heavy cream 

Marshmallow Fluff (optional) – 

 

METHOD: 

Graham Cracker Macaron – 

  1.  Sieve the almond flour, graham flour and icing sugar twice until only the fine flour remains without any lumps. Mix together in a bowl.
  2. Add 55g of egg white to the flour mix. Mix until the dry ingredients become a paste like texture.
  3. On medium to low heat boil the granulated sugar with water together. Do not stir, just let it bubble until it reaches 118 °C .
  4. In a separate bowl whip the remaining 55g egg white until frothy and once the water/sugar mixture reaches the correct temperature pour into the frothy egg white slowly and from an edge of the bowl. This is to make sure that the water/sugar does not splash around or outside of the bowl. Mix while pouring at a high speed.
  5. Pour in all the merengue mixture into the almond paste and mix with a spatula. This is a vital point in the baking – as you Must mix around the bowl and then cut through the dough making sure that there is air coming into the merengue and almond paste mixture. Don’t be too rough with the mixing. And mix only until the mixture falls off the spatula in a ribbon like manor.
  6. At this point heat up your oven to 100 °C .
  7. Pour the mixture into a piping bag and using a round plain nib make small disks about a 1/2 inch diameter on your baking sheet. You can always buy silicon sheets which are reusable and have the circle marking for you to pipe onto for ease. The silicone mats work just as well as regular baking paper. You should end up with around 30 macaron disks on one baking tray and this batch should make two trays.
  8. Once all your Macarons are piped, tap your pan twice to release any air bubbles you may see. Sometimes it takes more taps – just make sure no bubbles appear and the disks look smooth. Leave for 20 min outside to rest. (I dusted some extra charcoal over mine for an extra touch, but you really don’t have to do that – plus it makes a mess!)This period of resting helps the macaron create its ‘shell’ so once it starts baking that’s when the shell rises and you see the ‘foot’ which is a skirt like formation being created on the bottom of the macaron. *NOTE* If you are making the ganache, then you can start your Ganache at this point – because it will need time to set and rest. Look below for the method.
  9. Once the 20 min are done turn your heat up to 150 °C and pop in one tray. (From my experience one tray at a time works best) leave to bake for 8 min, then open the oven for 10 sec exactly, close and bake for another 8 min.
  10. Take out your Macaron shells and let cool on a cooling wrack.

Chocolate Ganache (optional) – 

  1. In a medium sized bowl, add in the chocolate and sea salt. And put aside.
  2. In a small saucepan, pour the cream, and butter. Mix over medium heat until the cream starts to bubble and boil. Watch this carefully so the cream doesn’t overspill. Once it starts bubbling, pour immediately over the chocolate. And leave it for 10 min. Do NOT mix! .. not yet.
  3. After 10 min have past, take a whisk, and whisk the mixture until it all comes together into a shiny, glossy cream like texture. Then place into the fridge for 40 min.
  4. Once hardened in the fridge, take out and using an elective hand held whisk, whisk the ganache until it becomes a thick frosting-like texture.
  5. And voila! Your ganache is ready!

Marshmallow Fluff (optional) – 

  1. Get your piping bag ready with a star nozzle.
  2. Put the gelatine leaves in a large bowl of cold water one by one to soften.
  3. Put the sugar, liquid glucose and 200ml water in a narrow, deep, saucepan. Heat gently until the sugar dissolves, then boil. When the sugar is nearing 125C on a sugar thermometer, whisk the egg whites to stiff peaks in a large bowl, with another bowl close. When the syrup reaches 125C, pour, in a steady stream, into the egg whites (not the whisk blades) while you continue whisking.
  4. Squeeze any excess water from the individual gelatine leaves and beat these in too – the heat from the sugar syrup will dissolve them. Once all leaves are in and no gelatine streaks are visible, add the vanilla extract and continue whisking for about 10 mins until the mixture is very thick.
  5. Working quickly, transfer the marshmallow fluff into the piping bag and close the top. Make sure to pipe straight away, otherwise the marshmallow with stiffen and become and thick marshmallow rather than a fluff! 🙂

Assembly –  

Place one macaron shell with the flat side up, pipe roughly 1 tbsp of marshmallow fluff (or place your marshmallow on here) and then pipe on your ganache (or just place your chocolate piece on here).  Then place another macaron shell on top with flat side down (toward the ganache/frosting).

Repeat this method with all, and there you have it! Once you’re done, then take a candle flame or a burner and just flame the sides of the macaron so the marshmallow gets a little burn and crunch. and There you have it! You’re very own S’more Macaron!

Enjoy!

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